Today's tip

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Brussels sprouts are not always the vegetable of choice, because if cooked as a whole floret the center can be quite strong. People may shy away from them because of the intense cabbage flavor when they’re cooked whole, but if you cut them in half and offset the flavor with some acidity, vinegar, everyone will love them. To make Brussels sprouts delicious, cut them in half and peel off all tough outer leaves, then proceed to cook them your favorite way. I usually pan cook them with olive oil and a little garlic and at the end I add a touch of wine vinegar. With their strong, nutty flavor Brussels sprouts go well with any rich meat, including ham, duck and game. When buying, you should look for firm sprouts that are compact and heavy and have a bright green color. Brussels sprouts are best between the months of September and February.